Heat a dash of extra virgin olive oil in a frying pan and lightly fry the broccolini.
As soon as the broccolini is cooked, turn off the heat and add a drop of Colatura di Alici di Cetara (anchovy juices from Cetara) to add flavour, and mix together.
After removing the broccolini, let a couple of slices of provola melt on top of some lemon leaves, in the same, still warm pan.
As soon as it has melted, put the provola on the serving plate, add a nest of broccolini and the anchovy fillets, and finally add some grated tuna bottarga.
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